Mason Lid Cherry Pies & April's Give-Away Apron

In the South we are fixated on mason jars.  We used them for our Sweet Tea, Lemonade, Beer or in my case, Diet Coke, bake pies or cakes in them, and of course use them as vases for our flowers.  However, when I saw this idea on FaceBook, I thought, "why not!"  However, instead of the jars, the rings and lids were used.

So, Sunday's dessert features hand-held Cherry Pies.  Perfect for picnics as the weather gets warmer or dress them up with some really good vanilla ice cream.  Easy to make, starting with my pie dough.

Perfect Pie Crust
4 cups King Arthur all-purpose flour
1 tsp. sugar
1 tsp. baking powder
1 tsp. salt
1 3/4 cups shortening (I use Crisco Butter-flavored in sticks for easy measuring)
1/2 cup cold water
1 tsp. apple cider vinegar
1 large egg

In a stand mixer, place all the dry ingredients and turn on low to combine.  While the mixer is running on medium speed, add the shortening, 1 T at a time.  Mix until it resembles "sand".  In a 2-cup glass measure, add the water, vinegar and large egg.  Whisk to combine.  Turn mixer on medium and pour the liquid into the dough, mixing only until it comes together in a ball.

Place dough on a lightly floured board and form into a log.

Divide the dough into fourths.

Flatten the pieces into round disks and wrap in plastic wrap.  If you're using the dough on the same day, refrigerate at least 1 to 2 hours.  However, this dough freezes well (for 6 months) if you place the wrapped disks into a quart freezer bag--label the date and you have pie dough when the urge hits you to bake:-D

To make the Lid Pies--I used a can of Cherry Pie Filling, but you could also make your own filling ahead of time.  Just make sure you cook your filling because these pies only bake 25-30 minutes.

Place the rings on a parchment-lined baking sheet.  Make sure the lid has the "rubber" side down away from the dough.

Preheat oven to 375F-degrees.  Roll out the dough and use a round cutter, larger than the  ring, or trace around the lid using a paring knife, about 1/2-inch large than the lid.  Place dough inside the ring.

Spoon 2-3 T of filling into the center of the dough.  Have a small dish of water handy and use your fingertips to dip in and run around the outside of the dough.  This helps the tops to adhere to the base.

Roll out more dough and cut circles the same size as the ring.  Use the paring knife to make a few slits in the top.  Place on top of the pies and press around the edges.  Use a fork to press the edges and give a decorative look.

Finally, beat one egg with 1 tsp. water and brush on top of the pies.  Sprinkle the tops with Demerara Sugar.

Place pies in the preheated oven for 25 to 30 minutes or until golden brown.  

Allow to cool slightly.  The lid allows for the pie to be pushed up and released from the ring.  You can serve these as "hand-held" pies or on a dessert dish with a little ice cream.  Enjoy!

This month's apron is also from "The Little House on the Prairie" collection.  I loved the tiny flowers and the vintage look of this fabric.  Comment on any posts this month and you could be wearing this lovely apron!